With a long career in fine dining under his belt, executive chef Klime Kovaceski got a craving for something more casual.
|
|
- Nigel Carroll
- 5 years ago
- Views:
Transcription
1 Endless work and at tention to detail keep Crust hot Miami restaurant Crust is beating the odds in an industry where many others fail. MICHAEL PRICE/CRUST By Martha Brannigan April 30, :08 p.m. ET With a long career in fine dining under his belt, executive chef Klime Kovaceski got a craving for something more casual. Two years ago, he and his wife opened a restaurant, Crust, in Miami, serving pizzas and pasta along with other fare. It was a huge risk. Even for the savviest chef or businessperson, a new restaurant is a great way to lose a lot of money fast. The industry sees thousands of new entrants each year, and about 27% of them close their doors within 12 months, and 60% in the first three years, according to H.G. Parsa, a University of Denver professor who has studied restaurant failure rates for more than 10 years. But Crust is beating the odds. Opened in June 2015, it posted sales of just over $1 million for 2016 and a pretax profit of more than $200,000, according to Mr. Kovaceski. The restaurant is on track to generate about $1.5 million in sales for 2017 with a higher pretax profit margin than the approximately 20% in 2016, he says. TripAdvisor often ranks the little place as Miami s No. 1 restaurant.
2 How do they do it? How does one restaurant succeed where so many others fail, including many with big-name backers and renowned chefs?how corn mazes, banana museums and giant balls of A look at the inner workings of Crust, which Mr. Kovaceski owns and runs with his wife, Anita, offers insights into how a small, independent restaurant becomes a success. Their formula is endless work and passion and attention to countless details. The couple stay on top of every aspect of the business, from choosing dishes that let them repurpose ingredients and ensure a good profit margin, to reinforcing good employee practices, to policing reviews and comments online to assuage disappointed diners and fix inaccuracies. They often work 12 or more hours a day either in Crust or on call six or seven days a week. Along the way, they try to make it all seem effortless. No one wants to see you running around in a panic, says Mr. Kovaceski, 56, who formally trained in Croatia and Macedonia and has operated and consulted for restaurants for more than 30 years. It should look easy. Romance and reality Opening a restaurant is still among the most romanticized of small-business ventures. Even in 2009, amid fallout from the Great Recession, the industry added 2,568 eating and drinking establishments, a less than one-half percent increase, for a total of 548,246, according to the Bureau of Labor Statistics. In 2015, a more normal period, the number rose by 9,877 to 603,223. On the surface, it doesn t look all that complicated, says Jim Laube, the CEO of RestaurantOwner.com, a resource for independent operators. The problem is when you look under the hood and see all the moving parts.
3 Owners Klime and Anita Kovaceski began brainstorming about their restaurant four years ago. PHOTO:MICHAEL PRICE/CRUST The Kovaceskis began brainstorming about Crust four years ago. The couple he s from Macedonia, she s from Australia married in Mrs. Kovaceski had worked in medical advertising and marketing in Australia and was new to restaurants. Lively and gregarious, she would take on the job of welcoming guests and setting a tone of friendly service for her staff. I never let a table go untouched, she says. Scheduling reservations is a juggling act. The restaurant is open 5 p.m. to 10 p.m., with seating for 70 guests. Managed properly, Crust can use each table 2.5 times per night. Most guests want reservations between 7 p.m. and 8 p.m. That means asking them to push ahead or back a half-hour to smooth the flow during peak hours. I thought we would just open up and things would start happening, says Mrs. Kovaceski, who oversees the dining room, while her husband runs the kitchen. Mr. Kovaceski knew better from decades of experience, seeing others make mistakes and making some himself. The easiest thing is to open a restaurant, he says. The hardest one is to make it work. Mr. Kovaceski wanted to try an informal Italian restaurant and pizzeria with an accent on takeout and delivery, a hot area of growth for restaurants. The couple hunted for a year just to find the right location, finally locating an old house in a gentrifying neighborhood on the Miami River,
4 where rusted freighters nose by megayachts. Several restaurants were thriving within a few blocks. The 1930s house, which has 14-foot ceilings and wall columns, had been a fish market and a paint shop. Soon as I saw it, I knew, Mr. Kovaceski says. It took a year to remodel and equip the place which has a feel of old Europe with warm furnishings and the couple invested $500,000 of their own funds before the restaurant started to bring in money. Employees trained for weeks before opening day. Mr. Kovaceski designs the menu with a close watch on food costs, which total a lot less than 28% of sales. PHOTO: MICHAEL PRICE/CRUST One of the keys to initially turning and then maintaining a profit is a favorable lease. Rent runs about 5% of sales, Mr. Kovaceski says. That beats an industry benchmark of 6%. Even more important, Mr. Kovaceski designs the menu with a close watch on food costs. For a casual restaurant like Crust, those costs typically should total no more than 28% of sales (33% at fine-food spots), according to benchmarks. I m a lot less than 28%, Mr. Kovaceski says. Any decent restaurant does the accounting breakdown of food costs. You go one by one, he says. Some items you don t make as much, but you want them on the menu. The key is making sure top-selling items pasta, pizza and chicken dishes are the most profitable, he says. A lamb-chops entree is less profitable, because its ingredients cost more
5 than 30% of its $22.95 price, he says. But lamb isn t a top seller; he offers it because it rounds out the menu, and guests often order it with a bottle of wine, which typically is marked up 200% to 300% above its wholesale price. What s more, he says, many chefs use too many ingredients. That drives up costs and leads to spoilage. Their menu is tiny, but the number of ingredients is huge, he says. Crust s menu is big, but simple to manage. He uses variations of risotto for dishes like chicken Marsala (mushroom risotto), rack of lamb (mint risotto), and chicken piccata (basil risotto). It s all risotto, just done in different ways, he says. Controlling waste is also vital: Employees must show him spoilage before throwing it out, so they can decide what went wrong. The chef says he s vigilant in purchasing food and enforcing standards with suppliers. If a company delivers to you fish or produce that was good but not great, and you accept it, take a wild guess who it s going to happen to again, he says. Managing the staff Crust emphasizes customer service, which shows in the online reviews from diners. The chef encourages staffers to see their work as theater, coaching them to put aside personal concerns and focus on making guests happy.
6 Mr. Kovaceski last year bought bigger pizza ovens as part of a shift toward eat-in dining. PHOTO: MICHAEL PRICE/CRUST He prefers to train novices with potential over hiring experienced workers who may bring little bad habits. That saves on labor costs and can make it easier to mold workers practices, he says. He coaches servers never to give their backs to customers, but training is a process. This isn t something you tell people once and they re always going to do it, he says. This is over and over and over, like a father talking to his children. If an employee tries to bring his own water bottle or a glass marked with his name, it warrants a mention at the 15-minute staff briefing held daily at 4:45 p.m. Before you know it, there s going to be Coca-Cola, there s going to be Red Bull, all over the place, Mr. Kovaceski says. Someone needs to keep everyone on their toes and focused. While labor costs typically total about one-third of sales at full-service restaurants, according to benchmarks, Crust s are lower, because the owners do so much. My labor is around 20%, because I don t have to pay an executive chef and general manager, Mr. Kovaceski says. Crust starts servers at $5.08 an hour, Florida s minimum wage for tipped employees. Tips can bring that to more than $20. And Mr. Kovaceski keeps a close eye on employees. When a new employee, just two weeks on the job, called in sick on a Sunday, one of the busiest days, the chef told the employee he had probably hired 5,000 people over 30 years, and I m not accusing you of anything but most of the time, they call in Sunday because they re partying on Saturday. The worker insisted that wasn t the case. I said, Don t worry about it. If you re doing it, you re going to do it again. Mr. Kovaceski remembers a worker at another restaurant who called in saying his mother-in-law died. Twice. In six months. Mr. Kovaceski also lets employees know he s watching his back door and garbage can common ways that goods go missing. He originally planned to use a back kitchen door for
7 delivery orders, but decided it was too vulnerable to theft, he says. He bolted it shut and uses a side door in plain view of the dining room. What s more, he reminds employees of the video-surveillance cameras throughout the restaurant. And only the owners can void items or checks. One key to controlling quality, the chef says: being vigilant in purchasing food and enforcing standards with suppliers. PHOTO: MICHAEL PRICE/CRUST When people are stealing, they re not stealing in their minds. They re taking what s theirs, because you can never pay an employee as much as they think they re worth, he says. They re entitled. Another crucial ingredient in the restaurant s success is constant attention from the owners. Mr. Kovaceski often works from 11:30 a.m. to 1 a.m. and can t recall taking a day off since opening. The restaurant is closed Mondays, but he s there, catching up or doing repairs. For Mrs. Kovaceski, the biggest adjustment has been the switch from being an employee to being an owner and the 24/7 demands. I worked really hard when I was an employee, but the weekends were mine, she says. Mrs. Kovaceski typically tries to take the day off, or at least not to come in. Mondays are also their day to go out to eat and see what other restaurants are doing.
8 She took a five-week trip to Australia last summer. That meant hiring a hostess and giving more responsibilities to a trusted manager. The family visit was planned months in advance. Even so, by 8 a.m. in Sydney, she was on her laptop watching the cameras at Crust, where it was 6 p.m. She checked reservations and sent texts to her husband and a manager who were gearing up for dinner service. I couldn t disconnect, she says. The hard work can take a personal toll. The day before the restaurant s opening day, June 16, 2015, her father was diagnosed with an illness, potentially serious, in Sydney. My family didn t tell me for three months, she says. My mom and my sister told me over the telephone after three months when he was better. That was really hard for me. She was upset they had shielded her, but also thankful, because her instincts would have been to hop a plane to Australia. I had to work. I had to put on a brave face, because it was a sensitive time, she says. Another demand on their time is social media, which they use to attract customers and shape their reputation. They also monitor postings on sites like Yelp. Before the ubiquity of social media, a local newspaper would do a review and that would be it for the year, Mr. Kovaceski says. Now anyone can be a critic and guests sometimes post photos and comments while at the table. Services are available to manage online reputation, but the Kovaceskis like to do it themselves. They share the duties, but because of her marketing skills and command of English, he relies on her to edit him before making a posting.they answer every complaint, online and otherwise, to try to turn around the experience. It doesn t mean the customer is always right, Mr. Kovaceski says. But you make him feel that he s right. When a bogus review was posted on TripAdvisor, the chef ed and called the site to complain. I said, I work too hard in this place. Don t let somebody say my lasagna is no good. I have never, ever served lasagna here, Mr. Kovaceski says. The posting was quickly removed, he says.
9 A growing business What comes next? The Kovaceskis envisioned Crust would be mostly takeout and delivery, but the eat-in business has proven to be strongest. We re turning people away all the time, Mrs. Kovaceski says. They shifted focus, sprucing up the ambience, adding ceiling fans and baffles to improve acoustics and decorating the exterior with potted plants. The wine list has more than doubled. Mr. Kovaceski last year bought bigger pizza ovens. He d anticipated such growth by installing oversize exhaust hoods at the start. They have also bought new chairs that are more compact than the big, homey ones originally used. The idea is to save space between tables, since the place is often packed. Mr. Kovaceski would like to attract investors and open other locations with the same concept. But the main focus is building on the business they have. With takeout and delivery totaling just 15% of sales, they see plenty of room for growth.they use DoorDash and Postmates to deliver food, but plan to hire drivers, when they re ready for the added demand. They also are considering opening for lunch a move Mr. Kovaceski figures would boost sales $1 million a year but not until they can do so without hurting quality. Consistency is everything, he says. Ms. Brannigan, a former Wall Street Journal staff reporter, is a writer based in Miami. her at reports@wsj.com. Appeared in the May. 01, 2017, print edition as 'A Recipe for Success.'
Project 4: Restaurants
Project 4: Restaurants Introduction In this project, you will learn about food and restaurants. You will watch a video of a YouTube food reviewer, learn how to describe food, do a video review of your
More informationFood delivery training 101 The complete training guide for delivery excellence
Food delivery training 101 The complete training guide for delivery excellence Table of contents Designing your training manual 02 How-to: Taking orders online or by phone 03 Post order submission: Delivering
More informationAMERICAN REVOLUTION VOL. 1 Stamp Act
AMERICAN REVOLUTION VOL. 1 Stamp Act No one likes being told what to do. The British tried to control the American colonists. It did not go well. First, they tried to make the colonists pay special taxes.
More informationSAMPLE PAGE. The History of Chocolate By: Sue Peterson. People from all over the world like the taste of
Page 12 Objective sight words (refreshment, grab, groceries, continues, arranged, apprentice, caramels, expand, convention, equipment, focused, afford); concepts (Hershey, Pennsylvania; successful business,
More informationCandy Casserole. 4 Why can t kids just eat candy? Joe asked.
Candy Casserole 1 A green pile of steamy broccoli sat on Joe s plate. He poked it gently with his fork. There wasn t even any cheese on it. The baked chicken had some kind of orange stuff on it. Yuck!
More informationThe small Sonoma winery with Asian ambitions By Robin Lynam on May 20, 2015
The small Sonoma winery with Asian ambitions By Robin Lynam on May 20, 2015 Akiko Freeman hopes to win Japanese and Hong Kong hearts with her Pinot Noir Photo by: LE PAN Akiko Freeman and her team at the
More informationThe restaurateur s guide to delivery
The restaurateur s guide to delivery Table of contents The demand for delivery 02 The benefits of delivery 03 Reach new customers Create a convenient experience Build sales volume Delivery myths: Debunked!
More informationThe Creation of a Dish By Deanna
The Creation of a Dish By Deanna What is a signature dish? A signature dish is a recipe that identifies an individual chef (wikipedia). Chefs combine different elements to form a unique dish whether it
More informationStrawberry Planter Update
I was three things at the beginning of this gardening season. Like many of you, I was full of energy, full of big plans and full of big-time denial. I do this every spring, by the way. It s kind of my
More informationTURNING A MEAL INTO AN EXPERIENCE 2018 RESTAURANT INDUSTRY REPORT
TURNING A MEAL INTO AN EXPERIENCE 2018 RESTAURANT INDUSTRY REPORT FOREWORD Joel Montaniel CEO of SevenRooms In recent years, Americans have experienced a major shift in priorities when it comes to what
More informationWORD CHECK UP. Patios. Barista. Purchase
DAY 96 No purchase needed to sit in Starbucks cafes The cafe chain Starbucks has made a new policy about who can use its cafes. Starbucks CEO Howard Schultz has announced that anyone can enter a Starbucks
More informationConsistency Starts in the Kitchen for KBP Foods
Consistency Starts in the Kitchen for KBP Foods Results Food quality: Improved consistency in regard to taste and quality of KFC s world-renowned chicken, due to improved oil filtration, rotation and actionable
More informationBertrand Chemel [Photos: Gerry Suchy/Eater.com]
Welcome to One Year In, a feature in which Eater sits down for a chat with the chefs and owners of restaurants celebrating their one year anniversary. This time, Eater's trying something a little different,
More informationFBA STRATEGIES: HOW TO START A HIGHLY PROFITABLE FBA BUSINESS WITHOUT BIG INVESTMENTS
FBA STRATEGIES: HOW TO START A HIGHLY PROFITABLE FBA BUSINESS WITHOUT BIG INVESTMENTS Hi, guys. Welcome back to the Sells Like Hot Cakes video series. In this amazing short video, we re going to talk about
More informationEMPLOYEE PROFILE Josh White
Position: Head Chef Years Employed: 5 Annual Salary: $40,000 Age: 33 Josh White Employee Strengths: Josh is an excellent chef who is very professional and dedicated to his work. Many customers rave over
More informationSmall Businesses Make Big
Small Businesses Make Big Welcome to This is America. I m Christopher Cruise. And I m Faith Lapidus. Many small, family-owned businesses in the United States are struggling to survive. Along with the sluggish
More informationVegan Vocabulary Lesson
Hello, this is AJ Hoge. Welcome to the vocabulary lesson for Vegan. Now this conversation is about the difference between vegan and vegetarian. Kristin and Joe are both vegans. And they talk about how
More informationRESTAURANT AND FOOD SERVICE MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS
CAREER CLUSTER Hospitality and Tourism CAREER PATHWAY Restaurant and Food and Beverage Services INSTRUCTIONAL AREA Customer Relations RESTAURANT AND FOOD SERVICE MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS
More informationIntegrating Point of Sale Technology with Guest Management Insights
21 ST CENTURY RESTAURANT IMPROVEMENT Integrating Point of Sale Technology with Guest Management Insights Café Strudel owner shares success story highlighting POS and Guest Manager products from CAKE. Trip
More informationThursday, March 23, 2008 Cupcake interview with Rachel Thebault, Owner of Tribeca Treats
Thursday, March 23, 2008 Cupcake interview with Rachel Thebault, Owner of Tribeca Treats Name: Rachel Thebault Age: 32 Location: New York, New York Occupation: Owner & Head Confectioner, Tribeca Treats
More informationFront- and Back-of-the-House. Food and Beverage Industry
Front- and Back-of-the-House Food and Beverage Industry Front- and Back-of-the-House Front-of-the-House: area you can see, direct contact with customers, work closely with BOH employees Back-of-the-House:
More informationLa Taqueria, the Mission s most famous taqueria, finds its future in doubt with controversial building sale
La Taqueria, the Mission s most famous taqueria, finds its future in doubt with controversial building sale Oct. 19, 2018 Updated: Oct. 19, 2018 5:04 p.m. Matt Seiter, of Charlotte, North Carolin, checks
More informationA Long Walk to Water Chapter Questions
A Long Walk to Water Chapter Questions Answer each question in full sentences, on line paper, in the NOVEL STUDY section of your binder. Neatly number your questions and label the CHAPTER for each set
More informationDarjeeling tea pickers continue strike
www.breaking News English.com Ready-to-use ESL / EFL Lessons Darjeeling tea pickers continue strike URL: http://www.breakingnewsenglish.com/0507/050717-tea-e.html Today s contents The Article 2 Warm-ups
More informationName: Monitor Comprehension. The Big Interview
DAY 1 READ THE PASSAGE Think about what is happening in this scene. The Big Interview Charles sat in the cafeteria with five other students, waiting for Ms. Swanson to interview all of them. Ms. Swanson,
More informationgenerations Vinti Singh, Staff Writer Published 11:08 p.m., Friday, December 17, 2010
Stratford family business survives three generations Vinti Singh, Staff Writer Published 11:08 p.m., Friday, December 17, 2010 Marge and Nick Quattone bought Marnick's Restaurant and Motel in Stratford,
More informationMath Fundamentals PoW Packet Cupcakes, Cupcakes! Problem
Math Fundamentals PoW Packet Cupcakes, Cupcakes! Problem 2827 https://www.nctm.org/pows/ Welcome! Standards This packet contains a copy of the problem, the answer check, our solutions, some teaching suggestions,
More informationEnglish Level 1 Component 2: Reading
Write your name here Surname Other names Pearson Edexcel Functional Skills English Level 1 Component 2: Reading Centre Number Candidate Number 13 17 March 2017 Time: 45 minutes You may use a dictionary.
More informationThe Real Life of Harold Olmo The Man Behind California Wine
Photo courtesy of Department of Viticulture and Enology, UC Davis Just by chance, we happened to meet Jeanne-Marie Olmo at a wine tasting event. She is the daughter of the late Dr. Harold Olmo (1909-2006),
More informationHOW TO OPEN A BUBBLE TEA SHOP
HOW TO OPEN A BUBBLE TEA SHOP COPYRIGHT 2017 Bubble Tea Machines Custom Cups Wholesale Ingredients TABLE OF CONTENTS: Introduction... 1 Why Open a Bubble Tea Shop....2 Making Bubble Tea......3 Bubble Tea
More informationthe restaurant Chef Point Café
media kit the restaurant Chef Point Café Chef Point Café is an upscale, landmark restaurant uniquely located inside a Conoco gas station in Watauga, TX. Nicknamed the "calamari Conoco", when you walk into
More informationWhat can we learn from the Starbucks come back? BY Ramki Aug 10
What can we learn from the Starbucks come back? BY Ramki Aug 10 The beginning Howard Schultz bought 6 stores in 1987 and started history He was forward thinking and nimble. The concept was the authentic
More informationGLOBALIZATION UNIT 1 ACTIVATE YOUR KNOWLEDGE LEARNING OBJECTIVES
UNIT GLOBALIZATION LEARNING OBJECTIVES Key Reading Skills Additional Reading Skills Language Development Making predictions from a text type; scanning topic sentences; taking notes on supporting examples
More informationCustomer Survey Summary of Results March 2015
Customer Survey Summary of Results March 2015 Overview In February and March 2015, we conducted a survey of customers in three corporate- owned Bruges Waffles & Frites locations: Downtown Salt Lake City,
More informationA Story That Stirred Up Anger
SECTION 3 Lesson 11 A Story That Stirred Up Anger Study Word plotted: (plätå ßd) secretly planned Here is another story Jesus told to help His disciples understand the kingdom of Heaven. Some priests,
More informationAct One Scene Jim hits File. File hits Jim. Jim goes down.
Jim. Then take something else! H.C. Hey, quit it, stop that! Jim hits File. File hits Jim. Jim goes down. Noah. (To File.) If I didn t think he had it comin, I d wipe you up good and clean! File. He had
More informationBlack Sheep Coffee. Case Study. Kerianne Gallag Maria Hawkins Whitney Cash. Angelica Medic Brooke Johnso Emily Westma
Black Sheep Coffee i Angelica Medic n Brooke Johnso n Emily Westma Case Study Kerianne Gallag her Maria Hawkins Whitney Cash Business background The sole owner and manager Chance Ebersold, first entered
More informationMoffet THE. magic. Well-known Charlotte chef and restaurateur puts a third jewel in his triple crown
Moffet THE magic Well-known Charlotte chef and restaurateur puts a third jewel in his triple crown TEXT BY HEIDI BILLOTTO PHOTOGRAPHY BY GERIN CHOINIERE BRUCE MOFFETT Bruce Moffett came to Charlotte in
More informationMr. Babcock s Invention
54 Mr. Babcock s Invention Introduction In the late 1800s, Wisconsin farmers were struggling to improve the dairy industry. One of their most serious problems was the inconsistent quality of milk. Since
More informationThe Ultimate Strategy to INCREASE Wine Sales
The Ultimate Strategy to INCREASE Wine Sales INTRODUCTION 7 TIPS ON HOW TO INCREASE YOUR WINE SALES Whether you are a veteran wine business owner or a new face in the field there will be times where the
More informationBBC LEARNING ENGLISH 6 Minute English The story behind coffee
BBC LEARNING ENGLISH 6 Minute English The story behind coffee NB: This is not a word-for-word transcript Hello, I'm. Welcome to 6 Minute English. With me today is. Hello,. Hello! In this programme we're
More informationESL Podcast 342 At the Butcher s
GLOSSARY ground beef cow meat that has been cut into very small pieces by using a special machine * Let s buy some ground beef and make hamburgers for dinner tonight. lean with very little fat; with less
More informationENGLISH LANGUAGE UNIT 3 Reading and Writing: Argumentation, Persuasion and Instructional
GCSE NEW 3700U30-1A S17-3700U30-1A ENGLISH LANGUAGE UNIT 3 Reading and Writing: Argumentation, Persuasion and Instructional MONDAY, 12 JUNE 2017 MORNING Resource Material For use with Section A 3700U301A
More informationRoasted Red Pepper Pasta with Chicken, Goat Cheese, and Mushrooms
Roasted Red Pepper Pasta with Chicken, Goat Cheese, and Mushrooms I have to say, this is one of those dinners that will leave everyone at the table asking for seconds! Both of my older boys devoured their
More informationClick to edit Master title style Delivering World-Class Customer Service Through Lean Thinking
1 Delivering World-Class Customer Service Through Lean Thinking Starbucks Mission: To inspire and nurture the human spirit one person, one cup, and one neighborhood at a time Columbus Ohio Store Lane Avenue
More informationJim and Betty Held. Stone Hill Winery
Jim and Betty Held Stone Hill Winery LESSON DESCRIPTION In this lesson, students will explore the concept of resources (natural, human, capital) as they explore the contributions of entrepreneurs Jim and
More informationThe following slides collate the insights relating to food and drink only.
1 2 The following slides collate the insights relating to food and drink only. To see the full results and to put this extract into context please click on this link: Scotland Visitor Survey Objectives
More informationAssociate with Us! Franchise Proposal
Associate with Us! Franchise Proposal Brand Insights Pomo s Pizza is a renowned brand in the world of Pizza. Company have earned immense popularity by serving yummy pizza to foodies in the city of Ahmedabad.
More informationDarjeeling tea pickers continue strike
www.breaking News English.com Ready-to-use ESL / EFL Lessons Darjeeling tea pickers continue strike URL: http://www.breakingnewsenglish.com/0507/050717-tea.html Today s contents The Article 2 Warm-ups
More informationLanguage Book samples
5 This is the beginning of a mystery story. Daeng is a fisherman in Thailand. He goes fishing every day. At the moment he is in the harbour. He is getting ready to go out in his boat. Daeng was worried.
More informationHERZLIA MIDDLE SCHOOL
NAME TEACHER S COMMENT TEACHER CLASS PARENT S COMMENT MARK PERCENTAGE PARENT S SIGNATURE HERZLIA MIDDLE SCHOOL GRADE 7 ECONOMIC & MANAGEMENT SCIENCES 27 AUGUST 2015 TIME: 50 minutes MARKS: 70 o This paper
More informationCompany name (YUM) Analyst: Roman Sandoval, Niklas Podhraski, Akash Patel Spring Recommendation: Don t Buy Target Price until (12/27/2016): $95
Recommendation: Don t Buy Target Price until (12/27/2016): $95 1. Reasons for the Recommendation One of the most important reasons why we don t want to buy Yum is the growth prospects of the company in
More informationSAVAGE SOLUTIONS - FRENCH BLUE CASE STORY ROSES ARE RED, ROSÉS ARE BLUE
ROSES ARE RED, ROSÉS ARE BLUE Yep, you read that right. In 2016, winemaker Stephanie Rivin and entrepreneur Roger Scommegna came to us with French Blue, a French-made wine crafted with Bordeaux varietals,
More informationFree Downloads The Classic Pasta Cookbook
Free Downloads The Classic Pasta Cookbook Features more than 100 recipes from all regions of Italy. Hardcover: 160 pages Publisher: DK ADULT; 1st American ed edition (September 15, 1993) Language: English
More informationSTONE CREEK COFFEE. Applicants should feel that the following company values are consistent with their own personal values:
STONE CREEK COFFEE Qualified candidates will have a desire to provide excellent customer service and an excellent quality product, while being very attentive to detail. You must be able to work independently
More informationInvesting in a Brewpub: A Capital Budgeting Analysis
Investing in a Brewpub: A Capital Budgeting Analysis Elizabeth Webb Cooper, Ph.D. Associate Professor of Finance La Salle University 1900 W. Olney Ave. Philadelphia, PA 19041 cooper@lasalle.edu Page1 Abstract
More informationWEL COME T O SER TINOS COFFEE
Your kind of coffee. W E L C O M E T O S E R T I N O S C O F F E E Welcome to Sertinos Coffee Your kind of coffee. With over 20 years experience in the quick-service restaurant business, All American
More informationYou are receiving this digital package from Food Allergy Research & Education (FARE) to welcome you to the 2017 Teal Pumpkin Project!
You are receiving this digital package from Food Allergy Research & Education (FARE) to welcome you to the 2017 Teal Pumpkin Project! Launched as a national campaign by FARE in 2014, the Teal Pumpkin Project
More informationLocation Score Trend. Score. Receipt upload % #1 Q: Receipt Upload $34.32 View Photo
Location Score Trend Evaluation Score 100.0% Visit Rank This shop ranks #2 of 4 shops for this location since 10-01-2015 Last 4 Recent Visits October 28, 2016 100.0% October 07, 2016 100.0% July 17, 2016
More informationVeggies 101: All About Kale
Veggies 101: All About Kale Introduction 3 Tips for Successful (and Fun) Cooking 4 About this ebook 5 Preparing Kale 6 Step By Step 11 Kale Chips 11 Kale Salad 16 Kale with Mushrooms & Tomatoes 18 Braised
More informationLocation Score Trend. Score. Receipt upload % #1 Q: Receipt Upload $8.00 View Photo
Location Score Trend Evaluation Score 91.0% Visit Rank This shop ranks #6 of 9 shops for this location since 10-01-2015 Last 5 Recent Visits October 27, 2016 91.0% September 22, 2016 85.2% August 08, 2016
More informationCajun Quick (1992) La Meilleure de la Louisiane (1980) New American Light Cuisine (1988) La Cuisine Cajun (1990) Cajun Healthy (1994)
Cajun Low-Carb Other books by Jude W. Theriot, CCP Cajun Quick (1992) La Meilleure de la Louisiane (1980) New American Light Cuisine (1988) La Cuisine Cajun (1990) Cajun Healthy (1994) Cajun Low-Carb Jude
More information100 Days of Real Food Cookbook Review
100 Days of Cookbook Review Real Food I ve been a huge fan of Lisa Leake of 100 Days of Real Food for quite some time. Lisa s blog was actually the first real blog that I followed, so I am honored to be
More informationCatering Magazine - February 2018
Catering Magazine - February 2018 profile BY SARA PEREZ WEBBER On the Fast Track With the first Prova Pizzabar satisfying commuters and visitors alike in New York s Grand Central Terminal, Chef Donatella
More informationPumpkins from another planet? No, Wisconsin
Pumpkins from another planet? No, Wisconsin By Milwaukee Journal Sentinel, adapted by Newsela staff on 10.26.14 Word Count 919 Glen Martin, the president of Wisconsin Giant Pumpkin Growers, and his wife,
More informationZoning, Manufacturing, and Alcohol, OH MY! Nancy Palmer Executive Director, Georgia Craft Brewers Guild
Zoning, Manufacturing, and Alcohol, OH MY! Nancy Palmer Executive Director, Georgia Craft Brewers Guild Being prepared for a growing and changing industry All aspects of the alcohol industry are changing
More informationPREPARATION. Howard Gordon and ITTRIYA CAFE. Howard Leohardt A TELLING CONCEPT THE KEY TO SUCCESS WHEN LOOKING FOR FUNDING
Howard Gordon and ITTRIYA CAFE A TELLING CONCEPT Howard Leohardt CHAMPIONING STARTUP AMERICA AND INVESTMENT LAW REFORM THREE FAIRY TALES AND AN ACTION THRILLER PREPARATION THE KEY TO SUCCESS WHEN LOOKING
More informationSURVIVING THE. How Josh Spudz saved himself and his family from Taterism.
SURVIVING THE How Josh Spudz saved himself and his family from Taterism. T he disease of Taterism runs out of control in the Spudz family. Brought to you by They get lumpy taterism around their stomachs,
More informationThis problem was created by students at Western Oregon University in the spring of 2002
Black Ordering Mixed Numbers Improper Fractions Unit 4 Number Patterns and Fractions Once you feel comfortable with today s lesson topic, the following problems can help you get better at confronting problems
More informationIs Burger King s fast food philosophy failing?
a. Warmer How many fast food restaurants can you name in one minute? Please write your answers inside the burger. b. c. How many of these restaurants sell burgers and fries? How many of them sell salads
More informationHomemade Pudding Recipe Vanilla
Homemade Pudding Recipe Vanilla Thank you very much for reading. As you may know, people have search hundreds times for their chosen novels like this, but end up in malicious downloads. Rather than reading
More informationREADING: A New Starbucks Every Day
N A M E : READING: A New Starbucks Every Day Vocabulary Preview Match the words on the left with the meanings on the right. 1. popular A. people who buy things 2. recently B. not a long time ago 3. announce
More informationHow Marketing Drove Operational Change in a Restaurant
How Marketing Drove Operational Change in a Restaurant Presented By: Date: Jaime Pun; Taipak Sanjay Ghoshal, Avenir June 19-22nd 2009 TOCICO. All rights reserved. 1 Agenda About Tai Pak The situation before
More informationIWC Online Resources. Introduction to Essay Writing: Format and Structure
IWC Online Resources Introduction to Essay Writing: Format and Structure Scroll down or follow the links to the section you want to focus on: Index Components of an Essay (with Structural Diagram) Essay
More informationBanana split game KEY STAGE 2 UPWARDS. Notes for teachers. ROUND ONE: The banana split. Introduction
Banana split game KEY STAGE 2 UPWARDS Notes for teachers Aim: To unpeel the story of bananas from farm to fruit bowl, and see what Fairtrade and justice mean along the way. Through role play, pupils will
More informationRESTAURANT MOSAIC AT THE ORIENT {REVIEW}
H O M E T R A V E L R E C I P E S R E S T A U R A N T R E V I E W S A B O U T C O N T A C T M E RESTAURANT MOSAIC AT THE ORIENT {REVIEW} APRIL 24, 2016 BY JESS LEAVE A COMMENT Get out your bucket list
More informationVEGAN 101. How to kickstart your vegan journey
VEGAN 101 How to kickstart your vegan journey WELCOME TO VEGAN PLANT-BASED BENEFITS Vegan living is Many people say that going vegan is the best thing they ve ever done their only regret is not doing it
More informationVEGAN 101. How to kickstart your vegan journey
VEGAN 101 How to kickstart your vegan journey Vegan101_sp04.indd 1 14/06/2017 16:02 WELCOME TO VEGAN Many people say that going vegan is the best thing they ve ever done their only regret is not doing
More informationDining Room instructions
Dining Room instructions DURING THE WEEKEND THE TEAM THAT GOD PROVIDED FOR THIS WALK MAKE THE DECISION FOR THE WEEKEND ON WHAT COLORS TO USE AND WHAT SPECIAL TOUCHES THAT ARE PLACED IN THE DINING ROOM
More informationMcDonald s Marketing Mix
McDonald s Marketing Mix Max Grover MGMT 473: Principles of Marketing Management Professor Dunlop 4 December, 2009 Page 1 More than 50 years have passed since the first McDonald s was opened in the United
More informationSUPERMARKET CHEFS Cooking for profit
SUPERMARKET CHEFS Cooking for profit By Tarina Coetzee A good chef in your store is good for the bottom line, and he will earn his keep. Home-meal replacements (HMR) is one of the strongest growth points
More informationChocolate Chip Pudding Cookies
Chocolate Chip Pudding Cookies A post from Kelli EDITED TO SHOW RECIPE CLEARLY!!! First off Thanks so much for the freezer meal ideas. I haven t gotten through all of the comments, but one of my favorite
More informationSweet Potato Challenge
Sweet Potato Challenge A Reading A Z Level Q Leveled Reader Word Count: 945 LEVELED READER Q Sweet Potato Challenge Written by Vera Ogden Bakker Illustrated by Joel Snyder Visit www.readinga-z.com for
More information2015 DEPARTMENT OF LABOR WAGE BOARD HEARING: RAISING THE MINIMUM WAGE FOR FAST FOOD WORKERS NFIB/NY STATE DIRECTOR MICHAEL DURANT JUNE 22, 2015
2015 DEPARTMENT OF LABOR WAGE BOARD HEARING: RAISING THE MINIMUM WAGE FOR FAST FOOD WORKERS NFIB/NY STATE DIRECTOR MICHAEL DURANT JUNE 22, 2015 The National Federation of Independent Business (NFIB) represents
More informationFlo s Chinese Asian Restaurant Review. Rachel Marlin. Recently I had the pleasure of attending Flo s Chinese Asian restaurant.
Flo s Chinese Asian Restaurant Review Rachel Marlin Recently I had the pleasure of attending Flo s Chinese Asian restaurant. I had never dined here before. Flo s is a small local restaurant that has two
More informationGeorgia Online Formative Assessment Resource (GOFAR) Milestones Monday 1
Milestones Monday 1 Name: Date: Copyright 2016by Georgia Department of Education. Items shall not be used in a third party system or displayed publicly. Page: (1 of 5 ) 1. Please read both selections below
More informationMystery Shopper. Fall 2017
Mystery Shopper Fall 2017 ML s Diner, lunch 82/100 Customer Service 17 /20 Staff knowledge of menu items: 5/5 Customer interactions: 8/10 Response to dietary Restrictions / other difficult questions: 4/5
More informationCATEGORY CLOSE UP: FUELING THE FOUNTAIN
CATEGORY CLOSE UP: FUELING THE FOUNTAIN Operators fend off competition and keep up with trends to ensure their cold dispensed beverage sales continue to grow. By Jamie Hartford On paper, cold dispensed
More informationThe Empty Pot A Reading A Z Level N Leveled Book Word Count: 679 H K N LEVELED BOOK N.
The Empty Pot A Reading A Z Level N Leveled Book Word Count: 679 LEVELED BOOK N The Empty Pot Connections Writing Pretend you are a child other than Chen from the story. Write a journal entry telling what
More informationWelcome to the Signature Food & Drink Trade Show
On Tuesday 2 October 2018, the Derby Arena and Velodrome was a hive of activity and excitement. Into the mix went a healthy amount of eager anticipation as Libra Drinks and First Choice Foodservice teamed
More information!B.e.s.t More Bums On Seats - Five Steps To A Highly Successful
!B.e.s.t More Bums On Seats - Five Steps To A Highly Successful Restaurant PDF!B.e.s.t More Bums On Seats - Five Steps To A Highly Successful PDF File:!B.e.s.t More Bums On Seats - Five Steps To A Highly
More informationa year of vegan
a year of vegan eats @umeko_chan 0 London & The Dreaded Diet 1 Picture by Simon Matthews 2015 Hi, my name is Ivy and I live with my husband Leo (@ktchn_nrchst) and our cat Jiji in Edinburgh, Scotland.
More informationIntroduction TWEET EARLY, TWEET OFTEN SEND A SEASON S GREETING FEATURE A PRIX FIXE MENU ASSEMBLE YOUR STAFF BE RESERVATION READY
Introduction TWEET EARLY, TWEET OFTEN 1 SEND A SEASON S GREETING 2 FEATURE A PRIX FIXE MENU 3 ASSEMBLE YOUR STAFF 4 BE RESERVATION READY 5 DECK OUT YOUR RESTAURANT 6 CONCLUSION 7 Winter IS COMING Are you
More informationThe restaurateur s guide to online ordering
The restaurateur s guide to online ordering The restauratuer s guide to online ordering Table of contents 1 Online ordering: an easy lever to pull 3 Restaurants (and customers) win with online ordering
More informationWhere downtown Norfolk bar closed, a new space for food-business dreamers will open By Matthew Korfhage The Virginian-Pilot Jul 16, 2018
Where downtown Norfolk bar closed, a new space for food-business dreamers will open By Matthew Korfhage The Virginian-Pilot Jul 16, 2018 Jesse Scaccia The Virginian-Pilot Bev Sell, shown here in 2016 at
More informationReading Question Paper
Practice Test Webtest EURO 2 Reading Question Paper Time: 35 minutes nswer all the questions. Write all your answers on the separate answer sheet. You must not speak to the other candidates. You may use
More informationHoneybees Late Fall Check
Honeybees Late Fall Check Honeybees and Fall Care Caring for honeybees is a learning journey. We have been beekeepers for only eight months. My neighbor and I started a hive together this past spring.
More informationAll About Food 1 UNIT
All About Food 1 UNIT Getting Ready Discuss the following questions with a partner. 1 What foods do you see in the pictures? 2 Which ones do you like? Which ones don t you like? 3 Do you like to cook?
More informationThe Rise of Pop-Up Dining Events and the Experiential Diner
The Rise of Pop-Up Dining Events and the Experiential Diner 1 The food and beverage industry is cooking up more events than ever before with the number of food and drink events on the Eventbrite platform
More informationSaving Dinner: The Menus, Recipes, And Shopping Lists To Bring Your Family Back To The Table By Leanne Ely
Saving Dinner: The Menus, Recipes, And Shopping Lists To Bring Your Family Back To The Table By Leanne Ely Back in my days of processed, packaged foods, dinner was Affordable meal plans emailed directly
More information